If you do not recall or were not privy to the quasi cerebral discussion in waist-deep Cancun water concerning waist-deep Cancun water, the following hypotheses emerged concerning presumed higher salinity levels as one approaches the equator:
Christian surmised, “warmer water allows for a higher concentration of salt due to solubility properties. Warmer water can simply hold higher concentrations of dissolved substances than colder water. I know this from cooking meth…”
Nancy interrupted, “there’s more salt in warmer water because people tend to go on vacation where the water is warmer. As everyone knows, people like to drink margaritas in warmer weather, and margaritas are traditionally served with a healthy coating of salt on the rim of the glass. Over time, the spilled margaritas of intoxicated vacationers have raised vacation area ocean salinity. Plus, people pee more in warm water and I’m pretty sure pee is salty.”
Emily protested, “Who cares? Are you really going to fight about this? It doesn’t matter and you’re just going to get upset over nothing. Have you stopped eating butter? Have you started eating butter? None of you change your behavior when faced with verifiable evidence gleaned from these conversations, so your arguments reduce tragically to petty competition rather than sustainable improvements of the human condition.”
Andy corrected, “there’s more salt in warmer water due to evaporation. Water evaporates relatively quickly from a warm location leaving behind heavier substances like salt, and then the salt-free water falls back to earth in a cooler area which tends to leave the area of evaporation with a higher concentration of salt. I don’t really know the answer, but that’s some fine bullshit if you’re going to put me on the spot. There are no empty calories in Mexican butter either.”
Note: quoted material above is paraphrased but thought to be essentially accurate by the author.
It turns out that everyone involved in this inpromptu Mensa meeting was doomed to a certain level of failure, since a quick tour of the Web suggests convincingly that warmer water is NOT in and of itself necessarily saltier than colder water. See below for more fun facts on this! Left with the disagreeable yet necessary task of sorting out who was least wrong, I’m happy to report that I, Andy, presented by far the worthiest explanation, because I offered the only ocean salinity factors of measurable consequence mentioned in the Cancun conversation… evaporation and rainfall.
Some might insist that I am arguably CORRECT in my hyposthesis, but since I left out the effects of melting ice and rivers (but are these not also due to evaporation and rainfall?) and implicitly agreed that warm ocean water carries a higher rate of salinity due to its temperature alone, I’m putting myself in the “wrong but righter than these pretenders” category. I may change my mind as we get closer to the Olympics; national pride always encourages me to aggrandize past competitive accomplishments.
Christian was completely off-base and has probably set back several years the chemical competence of anyone overhearing our conversation. Nancy, in truth, may be correct, but she needs to write several carefully-worded research grants to raise the funds necessary to support her theory, and she furthermore needs to publish her empirical findings in a journal of sufficient prestige before I can possibly give her any sort of credit.
Notes, Works Cited, Evidence, Etc.
Yale University says, “density differences are a function of temperature and salinity. Warm water holds less (emphasis mine) salt than cold water so it is less dense and rises toward the surface while cold, salt laden water sinks… The amount of salt in the world’s oceans vary between 33 to 37 parts per thousand. The Atlantic Ocean is the saltiest, with the Pacific Ocean the next saltiest, and the Arctic and Antarctic the least salty. The most salty water is found in waters where there is a minimum of rainfall or river runoff, and high evaporation (emphasis mine). Water is the least salty where large quantities of freshwater are supplied by melting ice, rivers, or excessive rainfall (emphasis mine).” Source: http://www.yale.edu/ynhti/curriculum/units/1994/5/94.05.08.x.html
Palomar Community College concurs and adds, “the salinity of ocean water varies. It is affected by such factors as melting of ice, inflow of river water, evaporation (emphasis mine), rain (emphasis mine), snowfall, wind, wave motion, and ocean currents that cause horizontal and vertical mixing of the saltwater… The saltiest water (40 o/oo ) occurs in the Red Sea and the Persian Gulf, where rates of evaporation (emphasis mine) are very high. Of the major oceans, the North Atlantic is the saltiest; its salinity averages about 37.9 o/oo. Within the North Atlantic, the saltiest part is the Sargasso Sea, an area of about 2 million square miles, located about 2,000 miles west of the Canary Islands. The Sargasso Sea is set apart from the open ocean by floating brown seaweed “sargassum” from which the sea gets its name. The saltiness of this sea is due in part to the high water temperature (up to 83º F) causing a high rate of evaporation (emphasis mine) and in part to its remoteness from land; because it is so far from land, it receives no fresh-water inflow. Source: http://www.palomar.edu/oceanography/salty_ocean.htm